Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Special notes from me:

I just use 1 can of cream of chicken soup and it turns out perfectly.

I shred the chicken instead of cubing or cutting.

I serve over egg noodles.

This is not a healthy recipe at all so we have to limit making it to every couple of weeks, but we love it! If there were a healthy option, we'd probably have it on a weekly basis!

Looks so yum! Totally trying this soon! Last night I didn't have hardly anything in the house to cook so I baked some chicken with cream of mushroom soup, dry italian dressing, and reduced fat cream cheese. Covered with foil and baked it for about 30 minutes. I served it over spaghetti squash and it was yum! I guess it is also a healthier way to eat it.